Aureole New York


  • 4 Cups + 2 Tablespoons Milk
  • 1 Vanilla Bean, seeds scraped and pod retained
  • 7 TB Butter
  • 2 ¼ Cups Sugar
  • 1 TSP Salt
  • 1 Eggs
  • 6 Egg Yolks
  • ½ Cup Rum
  • 2 Cups Flour

In a saucepan over medium-high heat, combine the milk, vanilla seeds and pod, sugar, salt, butter and bring up to a boil. Once boiling, turn off heat. Remove the vanilla pod and allow to cool. Pour in a large bowl and add the eggs, rum, and flour. Once combined, move the mixture to the refrigerator overnight.

Preheat oven to 400 F. Pour the batter in the canelé mold and bake at 400F for 10 minutes. After 10 minutes, turn the oven down to 350F and cook for 20 minutes, rotating the tray half-way through. After 20 minutes, lower the temperature to 325 F and cook for the final 10 minutes.